Black Currant Licorice Candy (Print View)

Chewy confection combining tart black currant and aromatic licorice for a bold, nostalgic taste.

# Components:

→ Fruit Base

01 - 1 cup black currant purée, fresh or thawed frozen black currants, blended and strained
02 - 1 tablespoon fresh lemon juice

→ Sugar Syrup

03 - 1.5 cups granulated sugar
04 - 0.5 cup light corn syrup or glucose syrup
05 - 0.33 cup water

→ Gelatin Mixture

06 - 3 tablespoons powdered gelatin
07 - 0.33 cup cold water

→ Flavorings

08 - 1.5 teaspoons licorice extract or 2 teaspoons anise extract
09 - 0.25 teaspoon salt

→ Coating

10 - 0.25 cup confectioners sugar
11 - 2 tablespoons cornstarch

# Preparation Steps:

01 - Line an 8x8-inch baking pan with parchment paper and lightly grease. In a small bowl, sprinkle powdered gelatin over cold water and let bloom for 10 minutes without stirring.
02 - In a medium saucepan, combine black currant purée and lemon juice. Warm gently over low heat, stirring occasionally to prevent sticking.
03 - In a separate saucepan, combine granulated sugar, corn syrup, and water. Heat over medium heat, stirring until sugar dissolves completely. Attach a candy thermometer and continue boiling without stirring until syrup reaches 250°F.
04 - Remove syrup from heat. Stir in bloomed gelatin until completely dissolved and no lumps remain.
05 - Pour the syrup-gelatin mixture into the warm black currant purée and whisk until smooth and well combined.
06 - Stir in licorice extract and salt. Taste and adjust licorice or anise extract intensity as desired for flavor balance.
07 - Quickly pour the mixture into the prepared pan and spread evenly with a spatula. Allow to cool at room temperature for 1 to 2 hours until fully set and firm to touch.
08 - Mix confectioners sugar and cornstarch in a shallow bowl. Dust a cutting board with the coating mixture, turn out the candy slab, and cut into 1-inch squares using a sharp knife. Toss each piece in the coating to prevent sticking.

# Expert Advice:

01 -
  • The tartness of black currant cuts through the richness in a way that keeps you reaching for just one more piece, even when you think you're done.
  • That licorice note isn't heavy-handed—it whispers rather than shouts, making these candies feel sophisticated without being pretentious.
  • They're restaurant-quality confections you can make at home, which honestly feels a bit like cheating in the best way possible.
02 -
  • If your syrup doesn't reach 250°F, your candies will be too soft and sticky; if it goes past 252°F, they'll become brittle and hard—this is where a good candy thermometer becomes your best friend.
  • The gelatin absolutely must bloom in cold water first, or you'll end up with grainy clumps that no amount of whisking will fix.
  • Don't cut the candies until they're completely cool and set, no matter how impatient you feel—warm candy is impossible to cut cleanly.
03 -
  • Invest in a reliable candy thermometer—the difference between 248°F and 252°F is literally the difference between chewy perfection and candy disaster.
  • Warming your fruit purée before mixing it with the hot syrup helps everything blend smoothly without temperature shock creating lumps or separated texture.
  • If you want a deeper, more authentic licorice flavor, add 1/2 teaspoon of finely ground licorice root powder to the mixture along with the extract.
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